Hearty One-Pot Quinoa with Black Beans and Avocado Cream

This one-pot quinoa dish is a lifesaver for busy weeknights. Packed with black beans, diced tomatoes and corn, it’s a thick and hearty meal that comes together quickly with minimal cleanup.

The cooling avocado cream adds a refreshing finish, making this dish a family favorite. Serve it as a main course or a hearty side.

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Ingredients

1 cup quinoaView ingredient guideLike ingredientDislike ingredient

1 can (15 oz) black beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

1 can (14.5 oz) diced tomatoes, undrainedView ingredient guideLike ingredientDislike ingredient

1 cup corn kernels (fresh or frozen)View ingredient guideLike ingredientDislike ingredient

2 cups vegetable brothView ingredient guideLike ingredientDislike ingredient

1 avocadoView ingredient guideLike ingredientDislike ingredient

1/4 cup sour cream or Greek yogurtView ingredient guideLike ingredientDislike ingredient

1 lime, juicedView ingredient guideLike ingredientDislike ingredient

1 teaspoon cuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon chili powderView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Optional: fresh cilantro for garnishView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer.
2. In a large pot or Dutch oven, combine the quinoa, black beans, diced tomatoes (with their juices), corn, vegetable broth, cumin and chili powder. Stir to combine.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover and simmer for 15-20 minutes, until the quinoa is tender and has absorbed most of the liquid.
4. While the quinoa cooks, make the avocado cream: In a small bowl, mash the avocado with a fork. Stir in the sour cream or Greek yogurt and lime juice. Season with salt and pepper to taste.
5. Once the quinoa is done, fluff with a fork. Season with salt and pepper to taste.
6. Serve the quinoa in bowls, topped with a dollop of avocado cream and optional cilantro garnish.

Recipe Tips

FAQ

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with rice or farro, but adjust the cooking time and liquid accordingly.

Is this recipe vegan?

It can be made vegan by using a plant-based yogurt or sour cream alternative in the avocado cream.

Can I freeze this dish?

Yes, the quinoa mixture freezes well. Thaw in the refrigerator overnight and reheat on the stovetop or microwave. Make the avocado cream fresh before serving.